recipe

Chicken Stroganoff: the mouthwatering recipe for a classic chicken dish

Total time: 45 Min
Difficulty: Low
Serves: 4 people
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If you love beef stroganoff but don't love how long it takes to make it, this easy chicken stroganoff recipe is for you. Chicken stroganoff is faster, and much easier to make compared to beef stroganoff, but has the same rich, creamy tangy sauce.

The beef is replaced with tender, juicy pieces of chicken, and each bite is an absolute delight to the senses. Serve your chicken stroganoff the same way you would beef stroganoff – spooned over a generous helping of noodles, mashed potatoes, or pasta!

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Chicken Stroganoff Ingredients

You'll need a variety of different ingredients to make your easy chicken stroganoff.

Spices like garlic powder, onion powder, paprika, salt, and pepper are essential for seasoning the chicken.

You'll also need some flour so you can dredge the chicken and give it a lovely crispy crust.

To give the sauce its richness, butter and sour cream are essential.

Mushrooms, white wine, garlic, Worcestershire sauce, and mustard help give the sauce its tantalizing flavor.

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How to Make Chicken Stroganoff

Ready to get cooking? Here's how to make the perfect mouthwatering chicken stroganoff. Start by combining the salt, pepper, onion powder, garlic powder, and paprika, then tossing the chicken in the spices to coat. Dredge the chicken in the flour.

Cook the chicken for a few minutes on each side, until it gets nice and brown. Take the chicken out of the pan and put it on a plate. Now it's time to make the sauce!

How to Make Chicken Stroganoff Sauce

Cook the onions until they turn translucent, then stir in the garlic and sauté it until fragrant. Mix in the mushrooms and cook until golden brown, then mix in the mustard and paprika. Stir in the wine, making sure to scrape up the browned bits from the bottom of the pan. This adds loads of flavor! Stir periodically until the sauce reduces.

Add in the flour, followed by the stock, and Worcestershire sauce. Simmer the gravy for a few minutes until the sauce thickens. Turn down the heat and add in the sour cream. Simmer for 3 to 4 minutes, stir until smooth, and season with a little extra salt and pepper.

Put the chicken back in the sauce and simmer until heated through, then garnish with parsley and serve.

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What to Serve with Chicken Stroganoff

Chicken stroganoff is usually served over noodles, mashed potatoes, or rice. These sides are perfect for soaking up and catching the mouthwatering gravy.

For a low-carb option, you can use cauliflower rice or smooth mashed cauliflower, or zoodles instead. Some dinner rolls and a green salad or roasted glazed veggies are perfect for making a full, hearty meal.

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Tips for Making Easy Chicken Stroganoff

Use a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio.

If you don't want to use alcohol, the wine can be substituted for chicken, vegetable, or beef broth.

For a smokier flavor, use smoked paprika instead of regular paprika.

If you want an even richer, more flavorful dish, use chicken thighs instead of chicken breasts.

For an even creamier, more savory stroganoff, use cream of mushroom soup, or substitute cream cheese for the sour cream.

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How to Store Chicken Stroganoff

Keep leftover chicken stroganoff in an airtight container in the fridge for up to three days. Frozen chicken stroganoff will last about two months.

Ingredients
for the chicken
Large chicken breasts
2
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
Paprika
1/2 tsp
salt and pepper to taste
Flour
3 tbsp
Butter
2 tbsp
Extra virgin olive oil
1 tbsp
for the sauce
Butter
3 tbsp
large onion, chopped
1
Garlic, minced
3 cloves
brown mushrooms, sliced
1 pound
Dijon mustard
2 tsp
Paprika
1 tsp
Dry white wine
1/2 cup
Flour
1 tbsp
Chicken stock
2 cups
Worcestershire Sauce
1 tbsp
salt and pepper to taste
Sour cream
1/2 cup
fresh parsley, chopped

How to Make Chicken Stroganoff

Cut chicken breasts in half horizontally.

Whisk the salt, pepper, onion powder, garlic powder, and paprika in a bowl. Add the chicken and toss to coat.

Dredge the chicken in the flour.

Melt 2 tablespoons of butter in oil in a large skillet over medium heat. Cook the chicken for 4 minutes on each side until browned. Set aside on a plate.

Melt 3 tablespoons of butter. Cook the onions until translucent.

Stir in the garlic and cook for 1 minute, until fragrant.

Mix in the mushrooms and cook for 4 minutes, until golden brown.

Stir in paprika.

Add in the mustard.

Add in wine, and scrape up any browned bits from the bottom of the pan.

Cook for 3 minutes, stirring every so often until the sauce reduces. Stir in the flour, followed by the stock, and Worcestershire sauce. Simmer the gravy for 2 to 4 minutes until thickened.

Lower the heat and add in sour cream.

Simmer for 3 to 4 minutes, until smooth, then stir in additional salt and pepper.

Transfer the chicken and juices to the sauce.

Cook for 2 minutes, until chicken is cooked through.

Garnish with parsley.

Serve and enjoy!

Notes

Use low-sodium broth and unsalted to reduce the salt in this recipe.

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